Doing up some baby backs, first shot at them

Discussion in 'Pork' started by thehoz, Jan 10, 2015.

  1. thehoz

    thehoz Fire Starter

    I really hope they turn out good, I bought a bunch of them.  Using the 2-2-1 method with Jeff's rub.  15 degrees outside here in the Pittsburgh area.

  2. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Looking good so far! Remember that 2-2-1 is just a starting point. Could take more or less depending on the smoker temp and the the weight/thickness of the ribs. Can't wait to see the end results. Love the packed smoker!
  3. thehoz

    thehoz Fire Starter

    Yeah I know what you mean, it's going to take a while to get back to 240.
    Last edited: Jan 10, 2015
  4. b-one

    b-one Smoking Guru OTBS Member

    What are you using for smoke? Try at least one with out foil should have to cook longer but then you will know which way you like better. Looking good so far I have two racks of spares for Sunday!!!
  5. thehoz

    thehoz Fire Starter

    I did about 60/40 hickory to Apple in the AMNPS. Turned out good. I foiled them all, but I'll try that next time. I wouldn't have thought to try them split on my own and didn't see your post until they were done. A little dry, probably because I was messing with the temp too much, but still tasty...especially with Jeffs sauce.

    Here they are with a rack and a half gone. I made too many, if there is such a thing.

    Last edited: Jan 10, 2015
  6. grillmonkey

    grillmonkey Smoking Fanatic

    I use Chef JimmyJ's foiling sauce, keeps them tender and moist and the flavor is awesome. Just search it in the box above and you'll find it.

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